King Tut Salad
Transport your taste buds to the sands of ancient Egypt with the vibrant and refreshing King Tut Salad! This Mediterranean-inspired dish combines crisp romaine lettuce, juicy cherry tomatoes, cool cucumber slices, and tangy feta cheese with the nutty goodness of fluffy quinoa. Sweet bursts of dried apricots and the crunch of toasted slivered almonds add layers of texture and flavor, while briny black olives and the aromatic kick of cumin-infused dressing bring everything together. Ready in just 35 minutes, this nutrient-packed salad is perfect as a light lunch, a stunning side dish, or even a festive addition to your next gathering. With its blend of wholesome ingredients and bold flavors, the King Tut Salad is a delicious nod to timeless culinary traditions.
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Recipe Information
Ingredients
- 4 cups romaine lettuce
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup feta cheese
- 0.25 cup black olives
- 1 cup quinoa
- 2 cups water
- 0.25 cup dried apricots
- 0.25 cup slivered almonds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the quinoa is tender and the water is absorbed. Let it cool completely.
While the quinoa is cooling, wash and chop the romaine lettuce into bite-sized pieces. Place it in a large salad bowl.
Slice the cucumber into thin rounds. Halve the cherry tomatoes. Thinly slice the red onion. Add these to the salad bowl.
Dice the dried apricots and lightly toast the slivered almonds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Set aside to cool.
Once the quinoa has cooled, fluff it with a fork and add it to the salad bowl along with the feta cheese, black olives, diced apricots, and toasted almonds.
In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss everything together until well combined.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy your King Tut Salad!
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 27.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 640 mg | 49% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1589 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
